In Assam, the traditional indigenous liquor is popularly known as “Lao Pani” (লাও পানী in Assamese), which literally translates to "distilled rice water". It is a homemade alcoholic beverage primarily brewed by various ethnic communities of Assam using fermented rice and natural herbs.
Laopani is a rice beer, while Judima is a traditional rice wine, particularly popular among the Dimasa tribe. Additionally, Sulai is a rectified spirit, also referred to as country liquor.
Here's a breakdown of Assam's alcoholic beverages:
A. Laopani (Apong/Haaz): A rice beer, also called Apong among the Mishing tribe and Haaz. It's made from fermented rice and is a common drink, often enjoyed with rice and chutney, irrespective of age or gender.
B. Judima: A traditional rice wine specific to the Dimasa tribe.
C. Sulai: A rectified spirit, sometimes called country liquor, often brewed from fermented molasses or rice.
D. Xaj Paani: Another fermented rice-based alcoholic beverage popular among the Ahoms.
These drinks are deeply rooted in the cultural traditions of Assam's various tribes and communities
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